<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="41494" val="192808">卤鸡爪</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鸡爪</a></label></span><span class='right'>１０００克</span>
					</td><td>						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>适量</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">绍酒</label></span><span class='right'>１００克</span>
					</td><td>						<span><label class="fcbm inblok">白糖</label></span><span class='right'>５克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>３克</span>
					</td><td>						<span><label class="fcbm inblok">鸡精</label></span><span class='right'>３克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">花椒</label></span><span class='right'>２克</span>
					</td><td>						<span><label class="fcbm inblok">卤汁</label></span><span class='right'>１０００克</span>
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					<h2>卤鸡爪的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 卤汁的做法见后。<br /></p>
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													<p class="p1"><span class="fwb">2.</span> 将鸡爪洗净剪去趾尖，均匀抹上一层酱油。<br /></p>
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													<p class="p1"><span class="fwb">3.</span> 将鸡爪入油锅炸成金黄色捞起备用。<br /><br /></p>
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													<p class="p1"><span class="fwb">4.</span> 另取锅，下入卤水，白糖、盐、花椒、鸡精、绍酒，烧开，去浮沫，放入鸡爪、葱姜，用小火卤熟即成。<br /><br /></p>
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					<h2>小贴士</h2>
					<p>秘汁卤汁的配方及调制方法：<br /><br />配方：水１２００克，冰糖２００克，盐４０克，酱油２００克，鸡精５克，绍酒１００克，八角５克，小茴香３克，草果２克，花椒３克，桂皮３克，山柰２克，丁香１克，干红椒５克，葱５０克，姜３０克，猪大骨１根（敲断）<br /><br />调制方法：<br /><br />1、 将八角，小茴香，草果，花椒，桂皮，山柰，丁香放入卤料包。<br /><br />2、取锅，加入水，放入猪大骨，烧开，去浮沫，放入葱、姜、干红椒，改小火炖１小时。<br /><br />3、去掉葱姜、红干椒，加入盐、冰糖、绍酒、酱油，再用微火炖３０分钟，加入鸡精即成卤汁。<br /><br />叨两句：这种卤汁可以反复使用，每次使用前，要根据情况适量添加盐糖酒等调料。除了卤鸡爪外，还可以卤鸡翅、鸭翅、鸭掌、鸡蛋等等等等，可称万能卤汁！<br /><br /></p>
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